Chocolate Tiramisu Cheesecake

Chocolate, coffee, kahlua and cheesecake what could possibly be better? This cheesecake is rich and creamy with a delicious chocolate base, its absolutely magnificent.

Chocolate Tiramisu Cheesecake

250g cream cheese

100ml castor sugar

2 eggs separated

10ml gelatine

25ml Kahlua/ tiamaria

50ml warm coffee (espresso/ instant)

pinch salt

200ml whipping cream

100g dark chocolate

Crust

½ packet shortbread biscuits

50g chocolate

75g melted butter

 

1.     Crush biscuits using a food processor, if you don’t have one then use a rolling pin, until the biscuits have turned to crumbs.

2.     In a small pot toss butter, chocolate and biscuit crumbs until the butter and chocolate have melted.

3.     Then spoon into your cake tin/glasses. Lightly press down to create an even surface. Then set aside to cool.

4.     Using an electric beater beat egg whites with a pinch of salt until they form stiff peaks. Set aside.

5.     In a separate large bowl beat cream until firm but not too beaten, it should still be slightly runny.

6.     In another bowl beat cream cheese, egg yolks, and sugar until creamy.

7.     In a mug or small bowl soften gelatine in kahlua then add the warm coffee and place in the mug in a bowl of boiling water so the gelatine dissolves.

8.     Drizzle the gelatine and coffee mixture into the cream cheese mixture. (it’s best if you slowly drizzle into the beaters)

9.     Once combined, fold cream and egg yolks into the cheese mixture.

10. Pour onto crust and place in the fridge to set, this usually takes around 3-4 hours.

11. Decorate with melted chocolate once set.

I sometimes make this recipe in little cupcake holders and then freeze them in an airtight container so that they are ready to eat whenever you feel like one; I even eat them frozen sometimes. They are great fresh or frozen, and can be done in one large tin or in smaller glasses. It’s a great dessert for a dinner party or as a birthday cake.